The recipe for Curtis Stone's caramelized onion and gruyere ribeye sandwich can be found here.

‍

Curtis Stone is a master of cooking up a craveable Super Bowl feast. The Aussie may refer to football as "gridiron," but that doesn't mean he doesn't know how to prepare a food fest. Gwen, a meat-centric Hollywood restaurant, and Maude in Beverly Hills, a Michelin-starred tasting menu restaurant that re-opens after the Super Bowl, are both owned by Stone, who is a former pandemic victim. For the big game, he's shared a recipe for ribeye steak sandwiches that'll make the perfect elevated game day snacks. If you don't feel like cooking this year, you can have a Super Bowl spread delivered to you.

‍

Steak Sandwiches with Caramelized Onions and Gruyere

‍

Serves 4

‍

Caramelized Onions and Horseradish Sauce

• 2 tbsp. olive oil
• 2 large onions (about 1.75 lb. total), thinly sliced
• 4 sprigs thyme
• 2 garlic cloves, finely chopped
• .5 c. finely grated peeled fresh horseradish or prepared horseradish
• .33 c. mayonnaise
• .33 c. sour cream

Sandwiches

• 2 10 oz. ribeye steaks
• 5 tbsp. olive oil
• Curtis Stone Butcher’s Salt
• 8 slices multigrain bread
• 8 oz. Gruyère cheese, grated
• 4 c. (not packed) baby arugula

‍

Add oil and onions to a medium pot, and sauté for 15 minutes until golden brown. If too much fond forms, add water and stir.

‍

You can make them ahead of time and reheat them as you are ready to assemble the sandwiches. Add garlic and saute for two minutes, or until beginning to soften. Remove thyme stems and season with salt and pepper.

‍

Make a day ahead and store in the refrigerator by mixing horseradish, mayonnaise, and sour cream in a bowl.

‍

The steaks should be coated with 1 tbsp. oil and seasoned with Butcher's Salt when you’re ready to make your sandwiches. For medium-rare doneness, grill steaks for about three minutes per side, turning them over every 60 to 90 seconds. Place steaks on rack over baking sheet and rest for five minutes. Reserve grill pan.

‍

More oil should be drizzled into the grill pan. Grill bread for two minutes on one side. Divide cheese between four slices. Cover and cook for two minutes, or until cheese melts.

‍

Add 1 tablespoon horseradish sauce to each of four slices without cheese, and top with arugula. Slice steaks thinly across grain after trimming fat and sinew. Place steaks on sauce-topped bread, then add caramelized onions, more sauce, and the remaining 4 grilled bread slices, cheese side down.